Make Ahead Sausage and Egg Brunch Enchiladas

Transform your brunch game with these Make Ahead Sausage and Egg Brunch Enchiladas—an irresistibly savory dish that's perfect for feeding a crowd. Featuring a hearty mix of flavorful breakfast sausage, fluffy scrambled eggs, and a blend of melty cheddar and Monterey Jack cheeses, all wrapped in soft flour tortillas and smothered in a creamy salsa sauce, this recipe is the ultimate make-ahead meal. With minimal prep required the morning of, simply let the enchiladas soak overnight to enhance the flavors, then bake to bubbly perfection. Ideal for holidays, weekends, or any brunch gathering, this dish combines ease, flavor, and versatility in one crowd-pleasing package. Garnish with fresh cilantro for a vibrant finish, and watch these cheesy, satisfying enchiladas disappear in no time!

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 10

Ingredients

• 1 pound Ground breakfast sausage
• 10 pieces Large eggs
• 0.5 cup Milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Shredded cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 10 pieces Flour tortillas (8-10 inches)
• 1 cup Salsa
• 1.5 cups Heavy cream
• 0.25 cup Chopped fresh cilantro (optional, for garnish)

Directions

Step 1

In a large skillet over medium heat, cook the ground breakfast sausage, breaking it into small crumbles, until fully cooked and no longer pink. Drain any excess fat and set aside.

Step 2

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well mixed.

Step 3

Heat a nonstick skillet over medium heat and scramble the egg mixture until fully cooked but still soft. Remove from heat and set aside.

Step 4

In a large bowl, combine the cooked sausage, scrambled eggs, 1 cup of shredded cheddar cheese, and 1 cup of shredded Monterey Jack cheese. Mix until evenly combined.

Step 5

Spoon about 1/2 cup of the sausage and egg mixture onto the center of each tortilla. Roll the tortillas tightly and place them seam-side down in a greased 9x13-inch baking dish.

Step 6

In a medium bowl, whisk together the salsa and heavy cream until smooth. Pour the mixture evenly over the rolled tortillas in the baking dish.

Step 7

Cover the dish tightly with plastic wrap or foil and refrigerate overnight (or for at least 6 hours) to allow the flavors to meld.

Step 8

When ready to bake, preheat your oven to 350°F (175°C). Remove the enchiladas from the refrigerator and uncover.

Step 9

Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the enchiladas.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the cheese is melted and the enchiladas are bubbly and heated through.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh cilantro, if desired.

Nutrition Facts

Serving size	(2573.7g)

Amount per serving	% Daily Value*
Calories	6440.2

Total Fat 460.9g	0%
Saturated Fat 214.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 2891.4mg	0%
Sodium 14065.4mg	0%
Total Carbohydrate 304.7g	0%
Dietary Fiber 15.6g	0%
Total Sugars 25.7g
Protein 248.8g	0%

Vitamin D 477.7IU	0%
Calcium 3597.4mg	0%
Iron 31.9mg	0%
Potassium 3402.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.2%

Protein: 15.6%

Carbs: 19.2%